Whats the difference between a Piccata and a Francese?
As far as I know both are floured before sauting.... is there any difference or am I mistaken?
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re: chefgus
I came across this searching for something else. While it's too late for the OP, I felt compelled to offer a correction in case someone less sophisticated stumbled across this idiocy.
"Piccatta" is NOT "Italian for veal chop." If "these are definitions," then "mayonnaise," "hollandaise," and "bernaise" are geographical references and "not recipes" either.
Seriously. WTF?
BDL
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Chicken Francese: http://foodmaven.com/radiorecipes/chick_fran.html
Francese of course means "in the French manner," but it refers to a food that is dipped in flour and egg, then fried, then dressed with lemon juice or lemon sauce.
Chicken Piccata: http://en.wikipedia.org/wiki/Chicken_...
A chicken breast used to prepare chicken piccata is usually butterflied, or sliced along its width, and then flattened either with a tenderizer or between two pieces of wax paper. It is then seasoned and dredged in flour before being browned on both sides in butter or olive oil. The sauce is made using the pan drippings. White wine is added to the pan and reduced. Shallots or garlic can be added with the capers and slices of lemon. When reduced, butter is stirred in to finish the sauce. It is usually served with a starch, such as pasta, polenta, or rice.
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